Beef Sirloin with Steamed Autumn Vegetables
This tasty medley of steamed parsnips, turnips, and carrots would
taste equally well with lamb chops or pork loin.
8 ounces parsnips, peeled and cut into 1/2" thick slices (2-3 medium)
8 ounces turnips, peeled and cut into 1/2" pieces (1 medium)
2 medium carrots, cut into 1/2" slices (1 cup)
12 ounces boneless beef sirloin or top loin steak, cut 1" thick
2 cloves garlic, minced
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon grated gingerroot
1/8 teaspoon pepper
Dash ground cloves
1/4 cup snipped chutney
Place a steamer basket in a large saucepan with 1/2" water; heat to boiling.
Add parsnips, turnips, and carrots to basket; cover and steam for 12 to 15
minutes or until vegetables are crisp-tender. Meanwhile, cut meat into 4
serving-size pieces. Combine garlic, thyme, gingerroot, pepper, and cloves;
rub over both sides of meat. Place meat on the unheated rack of a broiler pan.
Broil 3 to 4 inches from the heat for 8 to 12 minutes for rare or 13 to 17
minutes for medium doneness, turning meat once. Discard the water for
the vegetables and place vegetables in a bowl; add chutney, stirring to coat.
Serve the vegetables with the meat.
POINTS: 6.5 (5.5)
PER SERVING: 260 Calories/21 g Protein/8 g Fat
27 g Carbohydrate/101 mg Sodium/6 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
Return to Recipe Table of Contents